Serves 2 2 pounds of broccoli 2 garlic cloves, minced Good olive oil 1 teaspoon of salt (or fleur de sel) dash of pepper 1 teaspoon lemon zest 1 T Fresh squeezed lemon juice 2 T pine nuts, toasted (simply heat in skillet on stovetop until golden brown, appx 4
This is an excellent eggplant dish. It goes well with many entrees, such as chicken or salmon. Or it may be used as a separate vegetable course or the main course. Preparation is long, but it it worth it in the end! You may prepare the dish hours or even up to one day before,
Great ‘make-it-ahead’ recipe for a special dinner. Can be assembled in advance and refrigerated up to 12 hours. Bake before serving. Ingredients: Kosher salt 2 lbs thin asparagus, bottom thirds discarded 6 slices of Italian prosciutto Good olive oil 2 Tablespoons white truffle butter (can find at Whole Foods) Fleur de sel (a specialty salt)
Colorful pasta dish loaded with sautéed vegetables. Great substitute for Chili’s Cajun Chicken Pasta, yet this version is 900 calories lighter! Ingredients: 1/3 cup fat free milk 1 tablespoon all purpose flour 3 tablespoons light cream cheese 8 oz linguine (For photo effect, I substituted large Bronze cut imported pasta) kosher salt 1 pound boneless
2 cups nonfat plain greek yogurt 1 teaspoon sugar 2 cups fresh strawberries or raspberries (can mix both) 4 cups granola 4 sprigs fresh mint, for garnish *optional blueberries for garnish Put yogurt, strawberries and/or raspberries, and sugar in a food processor and process until pureed. Spoon 1/2 cup of granola into four jars or
This is the recipe for TOMATO PROVENCAL. Other items in picture are asparagus with citrus-mustard-yogurt sauce and sautéed snap peas and mushrooms Ingredients: 4 ripe but firm medium sun-ripened tomatoes kosher salt fresh ground pepper black pepper 1/4 cup whole wheat breadcrumbs 1/4 cup light pesto (see recipe below) *optional- can add dash of chopped
Wolfgang’s secret sauce: 1/4 cup low fat mayonnaise 2 tablespoons ketchup 1 tablespoon bbq sauce 1 tablespoon finely chopped red onion 1/2 tablespoon chopped cornichon or sweet pickles 1 teaspoon chopped fresh parsley 2 teaspoons lemon juice Turkey mushroom burgers and onions: 3 slices multigrain bread 6 tablespoons nonfat milk 3/4 pound white mushrooms 1
Ingredients: 2 pounds jumbo asparagus, ends snapped off 2 cups fresh orange juice, strained of pulp 1/2 cup fresh lemon juice 2 tablespoons grainy dijon mustard 1/2 teaspoon salt 1/4 teaspoon fresh pepper 1 cup nonfat plain greek yogurt fresh chives, finely chopped, for garnish In large pot bring water to boil. Add asparagus and
Ingredients 4 firm ripe avocados, halved, pitted peeled and cut into large chunks 1 pint cherry or grape tomatoes, halved 1/4 cup pine nuts toasted** to toast pine nuts: Bake at 325 degrees for 10 minutes or until golden brown 1/4 cup lime vinaigrette(recipe below) Coarse salt and freshly ground black pepper In a mixing
Ingredients: cooking spray 1 tablespoon + 1 teaspoon olive oil 4 garlic cloves chopped 1 1/2 cups packed shredded zucchini 1/4 cup plus 2 tablespoons grated parmesan cheese 1/2 teaspoon + 1/8 teaspoon kosher salt fresh ground black pepper 3/4 cup shredded mozzarella (3 oz) 8 thin chicken breast cutlets 1/2 cup whole wheat bread
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